Cooking with Daniel

In the most recent issue of the New Yorker, author Bill Buford pens a story about his time spent cooking with chef Daniel Boulud in Lyon. He chronicles his attempts to master three old school French dishes, but also offers some insight into Boulud as both a person and a chef, from his farm childhood to his temperament in the kitchen. If you don't have time to read the whole piece just yet, head over to Eater National for the 10 best lines. [New Yorker; Eater National]